Perfect Fluffy Pancakes with Strawberry Lime Jam

It's pretty cocky to call something you made yourself "perfect", isn't it? Tough, because these are amazing. Just as I was thinking it, my husband commented that these were the best pancakes he had ever eaten. I really couldn't agree more.

And what could make these pancakes...perfecter...more perfect? Fresh jam! Did you see that one coming? I must admit that I have never made jam before. It's kind of embarrassing and ridiculous, given that I eat jam every single day and that (as I've already confessed in an earlier post) my pantry is chock full of store-bought jams. How could I possibly not make it? Truthfully, it seemed a little intimidating. I'll bake the hell out of something, but once I'm confronted by the dreaded stove top, I freeze up.

Me and my stove's top are not BFFs.

But then I happened across a post on dandysugar for strawberry-lime quick jam, immediately became irrationally driven, and promptly called my husband in order to change his shopping list to nix jam and add strawberries. 

I could not believe how easy it was. I couldn't believe I had put off for so long what would wind up being love at first bite. 


Perfect Fluffy Pancakes
(makes 8, adapted from this)

1 1/2 c all purpose flour

3 1/2 tsp baking powder

1 1/2 tsp salt

1 1/2 Tbsp white sugar

1 1/4 c milk

1 egg

3 Tbsp butter (melted)

 

Preheat a lightly greased pan over medium heat. In a large bowl, sift together the first four ingredients. Add the last three and mix by hand with a whisk or fork until smooth (if you over-mix, they will cease to be light and fluffy and perfect). Drop by 1/4 cups (I used an ice cream scoop) into the pan and cook on each side until golden brown.

Strawberry-Lime Quick Jam 

(makes about 1 1/2 cups, adapted from dandysugar, adapted from Martha Stewart)

1 quart hulled strawberries
1/2 cup sugar
2 tablespoons fresh lime juice

 

In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lime juice. Cook over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes (mine actually took more like 20 minutes). Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 5 days).

Now that you have pancakes and jam, break out the powdered sugar, butter, syrup, strawberries, or whatever you like on your pancakes, and maybe whip up some bacon to accompany.